Directions
- 1Mix together a seasoning blend of olive oil, salt and seasoning blend.
- 2Marinate the steak in olive oil and seasoning blend.
- 3Prep the vegetables: chop cherry tomatoes, cucumbers, pickled red onions, and Kalamata olives.
- 4Rinse and drain one can of cannellini beans and one can of chickpeas.
- 5Add the chopped vegetables and most of the herbs to a bowl, reserving some for the dressing.
- 6Blend the remaining herbs, lactose-free Greek yogurt, olive oil, red wine vinegar and salt to make the dressing.
- 7Chop up the grilled steak.
- 8Add the chopped steak to the salad, along with the feta cheese and the rest of the dressing.
- 9Serve the salad in air-fried gluten-free pita pockets.
Ingredients
- 2 tbsp olive oil
- 1 tbsp seasoning blend
- 1 tsp salt
- 1 lb steak
- 1 cup cherry tomatoes
- 1 cup cucumbers
- 1 cup pickled red onions
- 1 cup kalamata olives
- 1 can cannellini beans
- 1 can chickpeas
- 1 cup parsley
- 1 cup dill
- 1 cup feta cheese
- 1 cup lactose-free greek yogurt
- 1 tbsp red wine vinegar
- 2 gluten-free pita pockets
Equipment
blenderknifecutting boardbowlspoon
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